Rinse the squid thoroughly and remove and discard the cartilage and the beaks if theyre still attached.,Cut the squid into 2-inch pieces and place it in the refrigerator.,Combine the olive oil, onion, carrot, celery, and garlic in a large saute pan over medium heat, season with the red pepper flakes, pepper, and 1 teaspoon of the salt, and saute until the vegetables are soft, about 10 minutes, stirring often to prevent the vegetables from browning.,Increase the heat to high, add the squid, season with the remaining teaspoon of salt, and stir to combine.,______,Add the wine, passata, chopped orange, orange juice, and brandy, and stir to combine.,Bring the liquid to a boil, reduce the heat, and simmer the squid for 1 hour, or until it is tender and the sauce has thickened to the consistency of thin gravy.,Turn off the heat, drizzle in the finishing-quality olive oil, and stir vigorously to emulsify the sauce.,Stir in the parsley.,Divide the squid and sauce evenly among four soup plates or large bowls.,Place 2 crostini on the side of each plate or bowl and serve with a ramekin of mayonnaise on the side of each.